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Sunday, September 30, 2012

Stuffed Breakfast Rolls

This idea woke me up in the middle of the night a few nights ago. Literally! I had a dream I was making these.

(I'm a pretty clever dreamer, if I do say so myself!)

My family members are huge fans of breakfast foods.

But, it is hard to get them to eat a lot super early in the morning when getting up at 5:45 a.m. for school. They're just not usually that into a big, heaping plate of eggs, bacon, toast, pancakes or the like when they've only been up a short time. So, they often just have a banana, a bowl of cereal or a yogurt.

So, after waking up to this idea in the middle of the night, I got to thinking that something small like a hand-held roll or biscuit stuffed with their favorite breakfast items might be a perfect little thing for them to eat on school mornings ... without being too filling and heavy.

I haven't tried it yet, but I am thinking, too, that these could be put together the night before you plan to bake and serve them.

I have to say that these cute, little stuffed rolls were a big hit! Try 'em ... I bet you'll agree!

I used bacon, but sausage or ham would work just as great! Or, try a meatless version by adding in sauteed onions, mushrooms and/or peppers to the egg and cheese. Yum!

Place a spoonful of eggs and a spoonful of bacon in the center of each dough disc. Top with a sprinkling of shredded cheese.

Pull the outer dough around the filling. Pinch to seal. Place each ball seam side down into a sprayed muffin tin. Brush with egg wash and sprinkle on a little black pepper.

Allow pan to sit on top of warm oven for about 15 minutes to rise just a little. Bake for about 15 minutes or until rolls are lightly browned. Rotate pan around once in the oven halfway through baking.

Run a knife around each roll in the muffin pan to loosen.

NOTE: I would think these could be frozen and reheated for a quick grab-n-go breakfast. I have not tried freezing them, so let me know if you do! Possibly, they could even be frozen prior to baking, then thawed and baked.

Follow the same ideas associated with "runzas" or "bierocks". I know I have seen internet information about making these recipes in bulk and freezing for quick meal prep. I don't think it would be difficult to make these with breakfast food ingredients.